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Mexican Burrito Bowls with Spicy Pulled Pork
Source: The National Pork Board
PREP TIME
30 mins
COOK TIME
180 mins
SERVING SIZE
4
What You’ll Need
- 1 Prairie Fresh® boneless pork shoulder (tied in netting, about 4 pounds)
- 2 tablespoons your favorite Mexican spice blend
- 2 tablespoons brown sugar
- 2 cups cooked brown rice
- Vinaigrette (southwestern-style, store bought)
- Roasted corn kernels
- Black beans
- Salsa (or Pico de Gallo)
- Crumbled feta (or Cotija cheese)
- Avocado (cubed)
- Mango (or pineapple, ripe, diced)
- Sour cream
Directions
- Preheat the grill to medium-high on one side; leave the other side unlit for indirect grilling.
- Combine the Mexican spice blend and the sugar in a small bowl, then rub the mixture over the pork shoulder.
- Place the shoulder on the unlit side of the grill and cook to an internal temperature of 170 F, turning occasionally, for about 2 hours.
- Prepare whatever toppings you desire for the bowls and set aside. When the pork has reached 170 F, cut the netting off and pull the meat apart into bite-sized pieces with forks or claws. Toss shredded pork with some of the vinaigrette.
- To assemble, arrange some of the pork and rice in a shallow bowl and top with various toppings (other options include picked red onions, sliced black olives, sliced cucumber, sliced jalapenos, and chopped fresh cilantro). Drizzle with additional vinaigrette if desired.
